Healthy Greek Chicken Salad with Yogurt
This no-mayo chicken salad is inspired by Greek flavors and includes roasted red pepper, black olives, cucumber, and feta. Plus it's loaded with herbs and we're keeping it light with nonfat greek yogurt!
Ingredients
- 4 cups fully cooked shredded chicken
- 1 cup cucumber diced
- ½ cup green onion diced
- ½ cup jarred roasted red peppers drained and chopped
- ¼ cup canned chopped black olives
- 6 ounces crumbled feta
- 1¼ cup plain nonfat greek yogurt unflavored and unsweetened
- 2 tablespoons lemon juice
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- ½ tablespoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Let's start by flavoring our yogurt base. This ensures that all the herbs and spices are fully mixed in. In a large bowl (we'll use the same bowl for the other ingredients), stir together the yogurt, lemon juice, dried basil, dried parsley, dried oregano, dried dill, garlic powder, onion powder, salt and black pepper.
- Then stir in (to the same bowl) the shredded fully cooked chicken, cucumber, green onion, roasted red pepper, canned chopped black olives, and feta.
- Taste and add more salt as desired.
Notes
If you’re starting with raw chicken, you’ll want 2 lbs of skinless and boneless chicken breasts. Add to a pot of boiling water. Simmer on medium heat until cooked through, about 10 minutes. Remove the chicken from the water and set aside so it can cool. Then use two forks to shred the fully cooked chicken. You can also use a sharp knife to chop the chicken if you prefer. Measure the finished chicken to make sure you have 4 cups.